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LEM by Mind Map: LEM

1. PRODUCTS

1.1. BROAD SELECTION

1.1.1. EQUIPMENT

1.1.2. ACESSORIES

1.1.3. CONSUMABLES

1.1.4. HOMESTEAD ITEMS

1.2. QUALITY YOU CAN SEE AND FEEL

1.3. STEP ABOVE LOW COST OPTIONS

1.4. INNOVATION INFUSED INTO PRODUCTS

1.5. CONSTANT IMPROVEMENT FOCUS

1.5.1. IMPROVE ON THE LITTLE THINGS

1.5.2. CUSTOMER DRIVEN

2. CUSTOMER EXPERIENCE

2.1. DTC

2.1.1. ONLINE

2.1.2. PRINT

2.1.3. Customer service

2.1.3.1. KNOWLEDGEABLE

2.1.3.2. LASER FOCUSED - PROBLEM SOLVING

2.1.3.3. HUNGRY FOR CUSTOMER FEEDBACK

2.1.4. Shopping process

2.1.4.1. NAVIGATION

2.1.4.1.1. FIND WHAT THEY NEED

2.1.4.2. PRICE COMPARISON

2.1.4.3. Check-out

2.1.4.3.1. EASE

2.2. WHOLESALE/DEALERS

2.2.1. EASE OF ORDERING

2.2.2. BACK END CAPABILITY

2.2.2.1. SHIPPING WINDOWS

2.2.2.2. EDI

2.2.2.3. ACCURACY SHIPMENTS

3. Competition

3.1. RETAILERS

3.1.1. PRIVATE LABEL

3.1.1.1. BP

3.1.1.2. DICKS

3.1.1.3. ACADEMY

3.1.1.4. CHINA SUPPLERS

3.1.1.4.1. FORCOME

3.2. CHARD

3.2.1. MODEL

3.2.1.1. LOW COST

3.2.1.2. OPPORTUNISTIC

3.2.2. PENETRATION

3.2.2.1. LOWER END MOST OF OUR CORE CUST

3.3. WESTON

3.3.1. COMP OFFERING TO LEM

3.3.2. BRAND EXPANSION TO MASS

3.3.2.1. VIA HAM BEECH ACQ

3.4. EXCALIBUR

3.4.1. CORE IS MASS

3.4.2. PRODUCT FOCUS

3.4.2.1. DEHYDRATORS

3.4.2.2. ENTERING OUR SEGMENT

3.4.2.2.1. BROADENED PRODUCT OFFERING

4. Opportunities

4.1. RESTAURANT SUPPLY

4.1.1. PRODUCT/PRICE GAP

4.1.2. SMALL EXISTING BASE

4.1.3. CHALLENGES

4.1.3.1. ASSORTMENT INCOMPLETE

4.1.3.2. CERTIFICATIONS

4.1.3.3. SERVICE REQUIRMENTS

4.2. MIDDLE OF FUNNEL

4.2.1. EXPAND AWARENESS

4.2.1.1. INFLUENCERS

4.2.1.2. VIDEOS

4.2.1.3. Personalization

4.2.1.3.1. Choosing products specifically

4.2.1.3.2. More individual experience

4.2.1.3.3. Knowing what customer needs

4.2.1.3.4. PRESENT WHAT THEY WANT AT RIGHT TIME

4.2.1.4. CONTENT

4.3. NEW PRODUCT INNOVATION

4.3.1. FILL IN PRODUCT GAPS

4.3.1.1. LOW END

4.3.1.1.1. DEHYDRATOR

4.3.1.1.2. SEALER

4.3.1.2. PRICE GAPS

4.3.1.2.1. MID TIER SEALER

4.3.1.2.2. BELT SLICER

4.3.2. BUSINESS CASE

4.3.2.1. LIMITED INNOVATION IN SEGMENT

4.3.2.2. LEM BUILD ON LEADERSHIP ROLE

4.3.2.2.1. NEW TO THE WORLD PRODUCTS

4.3.3. PIPELINE

4.3.3.1. BUCKETS

4.3.3.1.1. INVENT

4.3.3.1.2. DESIGN/BUILD

4.3.3.1.3. AVAILABLE NOW

4.4. Delivery service

4.4.1. Makes shopping easier

5. Business model

5.1. DTC

5.1.1. OPTIMIZE CUST ACQ

5.1.1.1. CAT

5.1.1.1.1. CIRC

5.1.1.1.2. CREATIVE

5.1.2. ECOMMERCE

5.1.2.1. FUNNEL

5.1.2.1.1. TOP

5.1.2.1.2. MIDDLE

5.1.2.1.3. BOTTOM

5.2. WHOL

5.2.1. SALES MODEL

5.2.1.1. FIELD REPS

5.2.1.2. PRICING

5.2.1.3. COST TO SERVE

5.2.1.4. TRADE MARKETING

5.2.2. CORE

5.2.2.1. EXISTING CUST

5.2.2.1.1. OPPORTUNITIES

5.2.2.1.2. CUSTOMER TYPES

5.2.2.2. PROSPECTS

5.2.2.2.1. OPPORTUNITIES

5.2.3. ADJACENT

5.2.3.1. RESTAURANT SUPPLY

5.2.3.2. MASS

5.2.3.3. WAREHOUSE CLUB

5.2.3.4. HOME IMPROVEMENT

5.3. NEW BUSINESS INITIATIVES

5.3.1. HOMESTEAD

5.3.2. RESTAURANT SUPPLY

5.3.3. CANADA